Hooters Evo
i think he wants advice about how to get the smell out..... well u need to buy one of those anti-bacteria or "smell" sprays they sell..... then you drive around with your windows open for a few days..... you'll be fine.
Evolved Member
Joined: Oct 2004
Posts: 1,025
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From: NA
Originally Posted by blkrex
"Salmonella live in the intestinal tracts of humans and other animals, including birds. Salmonella are usually transmitted to humans by eating foods contaminated with animal feces. Contaminated foods usually look and smell normal. Contaminated foods are often of animal origin, such as beef, poultry, milk, or eggs, but all foods, including vegetables may become contaminated." - CDC Website
Sorry, lots of free time. How did this get started?
Sorry, lots of free time. How did this get started?
SALMONELLA, CAMPYLOBACTER
In food processing plants where workers process red meat as well as chicken, the chicken preparation areas are often cordoned off from the rest of the plant. The work there is carried out behind glass screens in a kind of quarantine just in case bugs which thrive on and in chicken leap out and infect everything else. One of the most widespread of these bugs is salmonella. Almost every process of chicken production helps to spread bugs from one chicken to another until they finish up inside the plastic wrappers. There is a danger when touching raw chicken that people can spread the infection elsewhere.
According to an article by Murry Cohen, M.D. and Allison Lee Solin of the PCRM, Campylobacter, the most common cause of diarrohea in the United States, can sometimes lead to a paralysis-inducing disease called Gullian-Barré Syndrome, and Salmonella which causes severe food poisoning, can be fatal. They state that, according to 1997 tests conducted by the Minnesota Health Department, seventy-nine percent of chickens sampled from supermarkets were infected with campylobacter, and twenty percent of those were infected with an antibiotic-resistant strain. About fifty-eight percent of turkeys were infected, and eighty-four percent of those carried the resistant strain. With the introduction of quinolones for use in poultry, resistant strains of campylobacter are now appearing in the U.S., explains Stuart Levy, M.D., a physician with the Tufts School of Medicine, who described the antibiotic-resistance trend as an international public health nightmare. In February 1999, the British medical journal 'The Lancet' reported that scientists had discovered antibiotic-resistant bacteria in feed being given to chickens in the United States. The authors called it an ominous sign for humans.
Kieswer of the PCRM argues that with live salmonella bacteria growing inside one in every three packages of chicken, chicken meat is making a lot of people sick. Although deaths from salmonella poisonings sometimes make the evening news, millions more cases that cause flu-like symptoms go unaccounted. Salmonella poisoning can cause vomiting, diarrhea, abdominal pain and low-grade fever, lasting for several days. When it spreads to the blood and other organs, it can be fatal (and is for as many as 9,000 people every year). Also, campylobacter infects as many as two-thirds of all pre-packaged chicken. Salmonella and campylobacter have become increasingly common because modern factory farms crowd thousands of chickens into tightly confined spaces, where excrement and other forms of bacteria spread contaminants. As we have learned, chicken has the same amount of cholesterol as beef; four ounces of beef and four ounces of chicken both contain about 100 milligrams of cholesterol and the cholesterol from chicken similarly clogs arteries and causes heart disease (Ibid.). The human body produces cholesterol on its own and never needs outside sources. Each added dose contributes to artery blockages which lead to heart attacks, strokes and other serious health problems.
According to Dr Barnard of the PCRM, chicken may look harmless but fancy marketing campaigns cannot disguise its shortcomings. Chicken may be lighter in colour than beef, but your body can hardly tell the difference. Chicken, like other animal products, contains hefty doses of cholesterol, fat, and animal protein. It leaves your body wanting for fibre, vitamin C, and complex carbohydrates. When heated, chicken produces dangerous heterocyclic amines (HCAs) as creatine, amino acids, and sugar in chicken muscles interact. HCAs, the same carcinogens found in tobacco smoke, are 15 times more concentrated in grilled chicken than beef. The fat, animal protein, and carcinogens in cooked chicken creates risks for colon cancer. What's more, poultry, like all meat, lacks any fibre to help cleanse the digestive tract of excess hormones and cholesterol. Moreover, you wouldn't dream of taking veterinary medicines, but in choosing chicken you're doing just that. Today's farms increasingly operate much like factories. Unlike PCBs, which are slow to leave our bodies, chemicals from medicated feed and various veterinary compounds do get eliminated when we stop eating meat. In comparison with the general population, vegetarian women have 98 to 99 percent lower levels of several pesticides as well as many other chemicals ingested by eating animal products.
In food processing plants where workers process red meat as well as chicken, the chicken preparation areas are often cordoned off from the rest of the plant. The work there is carried out behind glass screens in a kind of quarantine just in case bugs which thrive on and in chicken leap out and infect everything else. One of the most widespread of these bugs is salmonella. Almost every process of chicken production helps to spread bugs from one chicken to another until they finish up inside the plastic wrappers. There is a danger when touching raw chicken that people can spread the infection elsewhere.
According to an article by Murry Cohen, M.D. and Allison Lee Solin of the PCRM, Campylobacter, the most common cause of diarrohea in the United States, can sometimes lead to a paralysis-inducing disease called Gullian-Barré Syndrome, and Salmonella which causes severe food poisoning, can be fatal. They state that, according to 1997 tests conducted by the Minnesota Health Department, seventy-nine percent of chickens sampled from supermarkets were infected with campylobacter, and twenty percent of those were infected with an antibiotic-resistant strain. About fifty-eight percent of turkeys were infected, and eighty-four percent of those carried the resistant strain. With the introduction of quinolones for use in poultry, resistant strains of campylobacter are now appearing in the U.S., explains Stuart Levy, M.D., a physician with the Tufts School of Medicine, who described the antibiotic-resistance trend as an international public health nightmare. In February 1999, the British medical journal 'The Lancet' reported that scientists had discovered antibiotic-resistant bacteria in feed being given to chickens in the United States. The authors called it an ominous sign for humans.
Kieswer of the PCRM argues that with live salmonella bacteria growing inside one in every three packages of chicken, chicken meat is making a lot of people sick. Although deaths from salmonella poisonings sometimes make the evening news, millions more cases that cause flu-like symptoms go unaccounted. Salmonella poisoning can cause vomiting, diarrhea, abdominal pain and low-grade fever, lasting for several days. When it spreads to the blood and other organs, it can be fatal (and is for as many as 9,000 people every year). Also, campylobacter infects as many as two-thirds of all pre-packaged chicken. Salmonella and campylobacter have become increasingly common because modern factory farms crowd thousands of chickens into tightly confined spaces, where excrement and other forms of bacteria spread contaminants. As we have learned, chicken has the same amount of cholesterol as beef; four ounces of beef and four ounces of chicken both contain about 100 milligrams of cholesterol and the cholesterol from chicken similarly clogs arteries and causes heart disease (Ibid.). The human body produces cholesterol on its own and never needs outside sources. Each added dose contributes to artery blockages which lead to heart attacks, strokes and other serious health problems.
According to Dr Barnard of the PCRM, chicken may look harmless but fancy marketing campaigns cannot disguise its shortcomings. Chicken may be lighter in colour than beef, but your body can hardly tell the difference. Chicken, like other animal products, contains hefty doses of cholesterol, fat, and animal protein. It leaves your body wanting for fibre, vitamin C, and complex carbohydrates. When heated, chicken produces dangerous heterocyclic amines (HCAs) as creatine, amino acids, and sugar in chicken muscles interact. HCAs, the same carcinogens found in tobacco smoke, are 15 times more concentrated in grilled chicken than beef. The fat, animal protein, and carcinogens in cooked chicken creates risks for colon cancer. What's more, poultry, like all meat, lacks any fibre to help cleanse the digestive tract of excess hormones and cholesterol. Moreover, you wouldn't dream of taking veterinary medicines, but in choosing chicken you're doing just that. Today's farms increasingly operate much like factories. Unlike PCBs, which are slow to leave our bodies, chemicals from medicated feed and various veterinary compounds do get eliminated when we stop eating meat. In comparison with the general population, vegetarian women have 98 to 99 percent lower levels of several pesticides as well as many other chemicals ingested by eating animal products.
